Lentil Soup with Lemon and Turmeric
Brighten Your Bowl with Lentil Soup: A Mediterranean Delight
Looking for a hearty, healthy, and flavorful soup to warm you up? Our Lentil Soup with Lemon and Turmeric is a vibrant Mediterranean-inspired dish that’s packed with nutrients and incredibly easy to make. This isn’t your average lentil soup – the addition of lemon and turmeric elevates the flavors to a whole new level, creating a bright, aromatic, and satisfying meal.
Lentils are a fantastic source of plant-based protein, fiber, and iron, making this soup a perfect choice for a nourishing lunch or dinner. Plus, it’s naturally vegetarian and can easily be made vegan. The turmeric not only adds a beautiful golden hue but also boasts powerful anti-inflammatory properties. And the lemon? It cuts through the richness and adds a delightful zing that will leave you wanting more.
This soup is incredibly versatile. Feel free to adjust the vegetables to your liking – sweet potatoes, zucchini, or even a handful of chopped tomatoes would be delicious additions. You can also customize the herbs – parsley, dill, or even a sprinkle of cilantro would work beautifully.
Why You’ll Love This Lentil Soup:
- Healthy & Nutritious: Packed with protein, fiber, and essential nutrients.
- Flavorful & Aromatic: The lemon and turmeric create a bright and vibrant flavor profile.
- Easy to Make: Ready in under an hour with minimal effort.
- Versatile: Easily customizable to your preferences.
- Vegetarian & Vegan-Friendly: A perfect plant-based meal.
Frequently Asked Questions
Q: Can I use red lentils instead of brown or green lentils?
A: While you can, red lentils tend to break down more during cooking, resulting in a thicker, creamier soup. If you prefer a chunkier texture, stick with brown or green lentils.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: What can I serve with this lentil soup?
A: This soup pairs well with a crusty bread for dipping, a side salad, or a dollop of yogurt or sour cream (optional).
Q: Is this soup spicy?
A: No, this recipe is not spicy. However, you can add a pinch of red pepper flakes or a dash of cayenne pepper if you like a little heat.
Lentil Soup with Lemon and Turmeric
Ingredients
- 2 tablespoons Olive Oil
- 2 cups Onion, finely chopped (1 medium)
- 1 1/2 cups Carrot, chopped (2 large)
- 2 teaspoons Garlic, minced (3 cloves)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper, ground
- 1/2 teaspoon Turmeric, ground
- 2 cups Lentils, picked and rinsed (12 ounces)
- 8 cups Chicken or Vegetable Broth
- 2 cups Kale or Spinach, shredded
- 1-2 Lemons
- 1/4 cup Fresh Herbs (Parsley or Dill), chopped (optional)
- To taste Fine Sea Salt
Instructions
- Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally, until softened and starting to smell sweet, about 5-7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
- Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35-40 minutes.
- Uncover and stir in the kale or spinach. Cook until wilted, about 5 minutes.
- Stir in the juice of 1-2 lemons. Taste and adjust seasoning as needed.
- Garnish with fresh herbs, if desired. Serve hot.
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